CSA Week 6 - July 9th - cabbage soup

Tonight I made cabbage soup using CSA week 6 carrots and onion and the remaining CSA week 4 cabbage. 

Sauteed onion, carrot, cabbage, and potato got combined with broth, bacon, thyme, and sour cream. The soup was satisfying, but not too rich.

We ate it with Blue Oven bread. 

Cabbage Soup

Adapted from here

Ingredients

2 medium carrots (or more), peeled and cut into half moons

2 tbsp. butter

1 medium onion, chopped

1/2 head cabbage, shredded

1 tsp. salt, divided (this amount varies based on the broth you use)

3 cloves garlic, minced

1 tbsp. all purpose flour

4-5 cups chicken or vegetable broth or water

2 tbsp. sour cream

1 lb. potatoes, cubed

4 slices bacon, chopped

1/2-1 tsp. dried thyme

Directions

Melt the butter in a stock pot over medium heat. Add the onion, then the carrot, and saute until softened. Stir in the cabbage, 1/2 tsp. salt, and garlic. Cover, reduce heat, and let the cabbage sweat, stirring occasionally, for 8 to 10 minutes. The cabbage should be very soft and some pieces may be starting to brown. Add bacon, half the thyme, and potatoes and saute briefly.

Sprinkle the vegetables with the flour and stir well. Add the broth/water and bring to a boil. Reduce heat and simmer 15 to 20 minutes, until all the vegetables are tender. Taste and adjust amounts of salt and thyme if needed. Remove from heat and stir in the sour cream. Serve sprinkled with ground black pepper and good bread.